How to properly combine pasta with sauces? The 3 best types and classic recipes Food

According to food blogger Urtė Mikelevičiūtė, the wrongly chosen pasta may mean that your plate will “layer” – the sauce will spread to the bottom of the plate and eat almost tasteless pasta. How to avoid this error?

“Invalid paste The choice of type is determined by the fact that the dish is dominated by pasta or sauce. But your goal is not to eat sauce and pasta separately, the secret of a good meal is harmony. Therefore, the selection of the correct form of pasta is an essential criterion for a delicious dish, ”says U. Mikelevičiūtė.

However, the pasta itself has an important effect on the final result: its surface must be scraped so that the sauce does not drain. According to Rals Gerulaitienė, a Malsena technologist, quoted in the media report, the most important criterion is the forms of bronze used in pasta production. “An essential characteristic that indicates the quality of the paste is its ability to absorb the sauce. And only one can guarantee such a property: the formation of paste through bronze shapes. This is a special technology that scratches the surface of the paste , so the sauce adheres perfectly. It is a more complicated and expensive way of making pasta, but it can only guarantee the highest quality and, ultimately, a good taste of the dish, “says the specialist.

Different types of pasta, different sauces.

The most popular types of pasta in Lithuania can be divided into three groups: long and thin, twisted or folded, and tubular pasta. Different sauces are also applied to all of these groups.

• Long, thin pasta shapes – light sauces

The golden rule: long thin pasta is suitable with light textured sauces. Thus spaghetti Arkansas linguine Serve with seafood, garlic, and olive oil or cream-based sauces to easily coat each pasta.

“It just came to our attention then Bolognese spaghetti, after all, spaghetti with meaty and not easy Bologna sauce: is it a true classic? In fact, Italians never combine Bologna sauce, or what they call it: ragout, with spaghetti because it is too heavy and too filling for such pasta. But remarkable carbonara – It’s something completely different. The buttery, slippery texture provided by the egg yolk and fat released from the side is exactly what spaghetti needs, ”says U. Mikelevičiūtė.

When preparing long, thin pasta, it is very important not to save the sauce so that each pasta is sufficiently covered and slippery.

• Twisted or folded pasta shapes – thick textured sauces

Twisted paste the shape goes better with rich and rich sauces. Fusilli Arkansas caserecce The characteristic curves, threads and grooves perfectly retain all the largest ingredients of these sauces.

“One of the most interesting forms of rolled pasta, originating in Sicily, but still little discovered in Lithuania: caserecce. These pastas go well with pesto, cream or tomato sauce, various Mediterranean ingredients like aubergines, tomatoes. Another more popular form of rolled pasta in Lithuania is fusilli – It will be perfect for lovers of creamy cheese sauces. In its grooves, the sauce stays perfectly and doesn’t leak, “says the food blogger.

• Tubular pasta – thick and rich sauces

Tubular pasta is one of the most popular in the world. Pasta like pennies, rigatoni, macaroni and paccheri it should be served with thick sauces of vegetables and meat.

“Penne rigate – Tubular pasta, cut at an angle. It is the ends of the corners of the pasta that help the sauce to enter the tube, as to fix it in the center of the pasta and prevent it from escaping. Rigate means the edges on the outside that help the sauce stick to each pasta. Due to these properties, tube-shaped pasta is very popular worldwide, “says R. Gerulaitienė.

3 classic Italian recipes and 3 typical sauces

“Try three classic Italians paste dishes, the composition of which is very simple, but the sauces are perfectly “friends” of that type of pasta “, – U. Mikelevičiūtė shares recipes.

Roman Classic – Cacio e Pepe with pepper and cheese

Ingredients (3-4 people):

• 400 g of hard-grain spaghetti;
• 1 tablespoon. spoon whole black pepper;
• 140 g of sheep cheese;
• you go out;
• Butter.

Doing:

1. Add pasta to boiling salted water and cook for the time indicated on the package. Cook after cooking, but leave a little water to prepare the sauce. Grate the cheese while the pasta is boiling.

2. Crush the bell pepper into large pieces and place in a dry skillet, slightly heated, to simmer. Pour a tablespoon of pasta water over them. Boil over low heat for about a minute. Also add a little pasta water to the grated cheese. Add the cooked pasta to the roasted peppers and mix everything well.

3. Add the butter, add the cream cheese, heat everything for a few more minutes and mix well. Put in your favorite bowl and garnish with freshly ground pepper, sprinkle with cheese.

Vegetarian pasta with aubergines “Pasta alla Norma”

Ingredients (3-4 people):

• 400 g of hard grain pasta penne rigate;
• 1 small eggplant;
• 2 tablespoons spoon olive oil;
• 1 small onion;
• 1 garlic;
• a pinch of dry hot peppers;
• 1 can (400 g) of canned tomatoes in their own juice;
• 40 g of Parmesan cheese;
• a handful of fresh basil leaves;
• you go out.

Doing:

1. Cut the eggplant into small cubes, place it on a paper towel, sprinkle with salt on both sides and hold for a few minutes, then drain. Fry the eggplant in a pan well heated with oil until golden. Set aside.

2. Put the chopped onion and a slice of water in a pan, fry for a few minutes and add the garlic and hot peppers, mix well and fry. Add the tomatoes and half a can of water, cold. Crush the tomatoes on a wooden board. Place the toasted eggplants in a pan with the sauce and simmer until well softened (about 20-30 minutes).

3. Add pasta to boiling salted water and cook for the time indicated on the package. Set aside a cup of water in which the pasta cooks.

4. After cooking the pasta, place it in the pan with the sauce, mix well, add the extra water that the pasta boils in and mix everything well again. Put in your favorite bowl and garnish with cheese and fresh basil leaves.

Caserecce pasta with homemade basil pesto sauce

Ingredients (3-4 people):

• 400 g of hard grain pasta caserecce;
• fresh basil leaves;
• 40 g of Parmesan cheese;
• 10 g of cedar nuts.

For homemade basil pesto sauce:

• 2 glasses of basil leaves;
• 2 cloves of garlic;
• 25 g of cedar nuts;
• 5 tablespoons spoon olive oil;
• 50 g of Parmesan cheese;
• 0.5 tablespoons spoon salts;
• 0.25 tablespoons. spoon black pepper.

Doing:

1. First prepare the basil pesto sauce: add the basil, garlic, cedar nuts, pepper, salt and oil to the electric crusher. Crush everything until you get a smooth dough and add the cheese, stir.

2. Add pasta to boiling salted water and cook for the time indicated on the package. Set aside a cup of water in which the pasta cooks.

3. Mix the cooked pasta with the homemade basil pesto sauce. Put in your favorite bowl, garnish with cheese and fresh basil leaves and roasted cedar nuts.